Quick Chicken Curry with Tomatoes & Peas

Traditional curry tends to be thick and rich—with calories to match. This 398-calorie version is brighter and lighter, with a thin sauce and curry seasoning rubbed right into the chicken for maximum flavor.

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Cal/Serv:
398

Yields:
4

Prep Time:
0:25

Total Time:
0:25

Ingredients

1 c. long-grain white rice

2 tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts

2 tsp. curry powder

Kosher salt and pepper

3/4 c. dry white wine

1 onion

2 clove garlic

1 tbsp. grated fresh ginger

1 pt. grape tomatoes

3/4 c. frozen peas

Directions

Cook the rice according to package directions. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with the curry powder and 1/4 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. Transfer to the bowl with the chicken.

Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and ginger and cook for 1 minute.

Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes. Serve over the rice.

Romulo Yanes

3.00

1

Traditional curry tends to be thick and rich—with calories to match. This 398-calorie version is brighter and lighter, with a thin sauce and curry seasoning rubbed right into the chicken for maximum flavor.

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